Conference Catering 2015/16
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- Julianna O’Neal’
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1 Price list vents
2 Conference Catering 2015/16 Drinks Mineral water 0.3 lt Organic juices (apricot, current, apple) 0.2 lt Soft drinks (Almdudler, Coca Cola, Coca Cola light) 0.3 lt Coffee (Cappuccino, spresso, black coffee with cream) 2.90 Tea 2.20 Snacks Baguette with filling A) D) ) G) L) M) with a choice of salmon / prosciutto crudo / roast beef 2.90 per piece with brie 2.70 per piece with a choice of salami / boiled ham / Liptauer spread / sliced cheese 2.50 per piece Tomato mozzarella kebab G) M) O) 2.50 per piece Stanglwirt Brettljause with homemade produce A) C) ) F) G) H) L) M) O) 6.00 per person (cheese cubes, smoked sausage and fine slices of bacon with homemade sunflower bread) Ham croissant A) C) ) G) L) 2.50 per piece Gourmet spoon A choice of prawn cocktail/ beef tartar/ roast beef roll/ tomato avocado salad 3.30 per spoon A) B) C) ) G) L) M) O) Fruits and Sweets Fruit basket small - 20 pieces of fruit medium - 30 pieces of fruit large - 45 pieces of fruit Dried fruit with nuts (brain food) ) H) N) O) 1.80 per portion Fruit skewer 3.70 per piece Danish pastry de jour (5 x 5 cm) A) C) ) F) G) N) 1.60 per piece Chocolate croissant de jour A) C) ) F) G) H) 1.70 per piece Fruit cake right from the oven tray (5 x 5 cm) with whipped cream A) C) ) F) G) H) N) O) 2.60 per piece Small apple/curd cheese strudel with whipped cream A) C) ) G) H) 2.90 per piece Muesli bar - various kinds A) C) ) F) G) H) N) 1.30 per piece Fruit yoghurt - various kinds (100 g) G) H) O) 1.50 per piece Snacks are charged according to the orders placed. Please let us know the quantities you require. Prices incl. VAT Allergen information: A) corn containing gluten B) crustaceans C) egg D) fish ) peanut F) soy
3 Buffet options for 35 people or more 2015/16 Stanglwirt s Buffet Stanglwirt s Imperial Buffet per person per person Small salad buffet A) B) C) D) ) F) G) H) L) M) N) O) P) Tomato mozzarella and pesto A) ) M) O) G) Smoked fish platter D) G) H) L) M) O) Leek and potato soup ) F) G) L) M) O) Small salad buffet A) B) C) D) ) F) G) H) L) M) N) O) P) Roast beef with tartar sauce and gherkins C) ) F) G) H) L) M) O) Smoked and graved salmon with whipped cream and dill-mustard sauce D) ) F) L) M) G) O) Antipasti plate B) D) ) F) G) H) L) M) N) O) R) Sliced free-range chicken in creamy mushroom sauce with vegetable rice ) F) G) L) M) O) Salmon steak with pommes rissolees and Ligurian vegetables D) ) F) G) H) L) N) O) Cheese noodles with homemade alpine cheese and fried onions A) C) ) F) G) L) M) O) Baked apple wheels with cinnamon sugar and vanilla sauce A) C) ) F) G) H) O) P) Panna cotta with seasonal fruits A) C) G) O) P) Carrot and ginger soup ) F) G) H) L) M) O) Black Angus beef haunch steak with grilled vegetables and baked potato ) F) G) H) L) M) O) Halibut on saffron rice, snow peas and vermouth sauce D) ) F) G) H) L) M) O) Penne with vegetable, tomato and olive ragout A) C) ) F) G) H) L) M) O) Curd cheese dumplings with stewed apricots A) C) ) F) G) O) P) Mousse au chocolat A) C) ) F) G) H) N) O) P) Fruit salad Prices incl. VAT Allergen information: A) corn containing gluten B) crustaceans C) egg D) fish ) peanut F) soy
4 Lunch menus (Selection of two main courses) 2015/16 vening menus 2015/16 Small Stanglwirt salad with cheese, bacon and croutons A) C) ) F) G) H) L) M) O) Salmon with lime and caviar creme D) ) F) G) H) L) M) O) Boiled veal aspic with lamb s lettuce radish vinaigrette A) C) D) ) F) G) H) L) M) O) 3-course meal Tyrolean spinach Schlutzkrapfen dumplings with onion lard and alpine cheese shavings A) C) ) F) G) Mushroom risotto with regional mushrooms ) F) G) H) L) M) O) Semolina dumpling soup A) C) ) F) G) H) L) M) O) Cream of parsley soup with bread chip A) C) ) F) G) H) L) M) O) per person 4-course meal per person Classic Clear beef broth with pancake strips A) C) ) F) G) H) L) M) O) Oven-fresh roast pork with sauerkraut and dumplings A) C) ) F) G) H) L) M) O) Apple strudel with vanilla sauce A) C) ) F) G) H) P) O) per person Grilled filet of trout on spinach leaves with turned potatoes and almond butter D) ) F) G) H) L) M) N) O) Fried filet of perch on green asparagus with melted tomatoes, potatoes and saffron sauce D) ) F) G) H) L) M) N) O) Fine per person Salmon from the oven on root vegetables with gnocchi and apple horseradish sauce A) C) D) ) F) G) H) M) O) Pork tenderloin wrapped in bacon with kohlrabi, fried potatoes and thyme sauce A) C) D) ) F) G) H) L) M) N) O) Roast chicken breast on Asian vegetables, basmati rice and wasabi creme A) C) ) F) G) H) L) M) N) O) Saltimbocca on sautéed zucchini and tomatoes and polenta slices A) ) F) G) H) L) M) O) ntrecote with potato gratin and green beans wrapped in bacon and pepper sauce C) ) F) G) H) L) M) N) O) Vegetarian main course of the day A) ) F) G) H) L) M) O) Cream of celery soup with smoked duck breast strips ) F) G) H) L) M) N) O) Gratinated veal steak with potato gratin and fresh vegetables C) ) F) G) H) L) M) N) O) Mousse au chocolat with fruits A) C) ) F) G) H) M) N) O) P) Creme brûlée with tonka bean ice cream A) C) ) F) G) N) M) O) Warm chocolate soufflé with chocolate sauce and vanilla ice cream A) C) ) F) G) H) N) M) O) Curd mousse with berry sauce A) C) G) O) P) Chocolate pyramids on sour cherries A) C) ) F) G) H) N) O) P) Prices incl. VAT Allergen information: A) corn containing gluten B) crustaceans C) egg D) fish ) peanut F) soy
5 vening menus 2015/16 Traditional per person Luscious per person Boiled veal aspic with lamb s lettuce and radish vinaigrette A) C) D) ) F) G) H) L) M) O) Beef broth with semolina dumplings A) C) ) F) G) L) M) O) Fried chicken with potato and lamb s lettuce A) C) ) F) G) L) M) O) Oven-fresh Buchteln buns filled with apricot jam on vanilla sauce A) C) F) G) H) O) P) Noble per person Mille-feuille of pickled salmon with potato spread A) D) C) ) F) G) L) M) O) Consommé with basil curd cheese dumplings A) C) ) F) G) L) M) O) King prawns on lime risotto B) ) G) L) M) O) Medallions of venison loin on parsnip puree with caramelised red cabbage and port ice cream ) F) G) L) M) O) Creme brulee with tonka bean ice cream C) G) H) O) P) Marinated carpaccio of beef filet with parmesan and rucola C) ) F) G) H) L) M) O) Cream of leek soup with bread chip A) ) F) G) L) M) O) Medium roasted veal with colourful assortment of vegetables, mushroom sauce and fine tagliatelle A) C) ) F) G) L) M) O) Parfait of local wild strawberries C) ) F) G) O) H) P) O) Prices incl. VAT Allergen information: A) corn containing gluten B) crustaceans C) egg D) fish ) peanut F) soy
6 vening menus 2015/16 Conference Rooms 2015/16 xquisite per person Kaisersaal 191 m² per day xquisite types of tuna fish with wakame salad A) C) D) ) F) G) L) M) N) O) Cream cheese ravioli in clear tomato soup A) C) ) F) G) L) M) O) Fine Perigord truffle fettuccini A) C) ) F) G) L) M) O) Currant sorbet with Stanglwirt sparkling wine C) ) F) G) L) M) O) Roasted full fillet of beef with potato gratin, seasonal vegetables and red wine gravy C) ) F) G) L) M) O) Curd cheese soufflé with preserved berries from the forest A) C) ) F) G) O) Kitzbüheler Horn 90 m² per day Wintergarden 50 m² per day Library 40 m² per day Zirbenstube 35 m² per day Barstüberl 16 m² per day Prices incl. VAT Allergen information: A) corn containing gluten B) crustaceans C) egg D) fish ) peanut F) soy
7 At home at the Stanglwirt The Stanglwirt world of experience is also available in the form of a free app in the itunes App Store or from the Android Market Going am Wilden Kaiser, Tirol, Austria Tel.: +43/(0)5358/2000 Fax: +43/(0)5358/ daheim@stanglwirt.com
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